There are some desserts that tell a story, and this one is a true journey for the taste buds. With its golden crust and thick layer of creamy custard, this cake is a classic of Italian baking, often called Torta della Nonna (Grandmother’s Cake).
It is the kind of comforting sweetness that is made with simple ingredients but always impresses at the table. The texture is incredible: a rich, fragrant pastry cream nestled between a crumbly shortcrust pastry that tastes like biscuits.
The Cream: The Heart of the Cake
What gives this dessert its signature is the cream. It is often flavored with lemon or vanilla to bring a fresh, bright note. Success depends on proper cooking: you must let the cream thicken over the heat without stopping stirring to avoid lumps.
The Recipe: Torta della Nonna
Prep time: 20 minutes
Cook time: 35–40 minutes
Servings: 8 to 10 slices
Ingredients
For the pastry cream:
· 500 ml whole milk
· 4 egg yolks
· 100 g sugar
· 30 g cornstarch
· 1 tsp vanilla extract
· Zest of one lemon (optional, but recommended for aroma)
For the dough:
· 300 g flour
· 150 g soft butter
· 100 g sugar
· 1 whole egg
· 1 tsp baking powder
· A pinch of salt
Instructions
- Prepare the cream: In a saucepan, heat the milk with the vanilla and lemon zest.
- Whisk the eggs: In a bowl, whisk the egg yolks with the sugar until the mixture turns pale. Add the cornstarch.
- Cook the cream: Pour the hot milk little by little over the egg mixture, then pour everything back into the saucepan. Cook over low heat, stirring constantly, until the cream thickens. Let it cool.
- Prepare the dough: Mix the flour, baking powder, and salt. Add the butter, sugar, and egg. Knead until you get a smooth ball of dough.
5. Assembly: Roll out two-thirds of the dough into a buttered pan. Pour the cooled cream on top.
6.Finishing touch: Roll out the remaining dough and cut strips to form a lattice pattern on top of the cake.
7.Baking: Bake at 180°C (350°F) for 35 to 40 minutes, until the top is golden brown.
8.Cooling: Let it cool completely before removing from the pan and slicing.
Serving Tips
· In the refrigerator: This cake is even better the next day, once the cream has set and the flavors have blended.
· With coffee: Serve it with an espresso or tea to balance the sweetness of the cream.
· Storage: It keeps for up to 3 days in the fridge, covered to prevent it from drying out.
This is a perfect recipe for a birthday snack, a family meal, or simply for the pleasure of rediscovering the authentic taste of Italy.